Jason Agustin
'Ewa Beach,HI
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at pearl @ kalaoua, excelling in menu development and staff training. Proven track record in enhancing kitchen efficiency and food quality while ensuring strict food safety compliance. Adept at inventory control and fostering a collaborative team environment to achieve exceptional dining experiences.
Overview
26
26
years of professional experience
Work History
Sous Chef
pearl @ kalaoua
‘Aiea, Hawaii
05.2022 - 07.2025
- Managed kitchen operations to ensure smooth meal preparation and service.
- Supervised line cooks and kitchen staff to maintain high food quality standards.
- Assisted in menu planning by researching seasonal ingredients and culinary trends.
- Ensured compliance with health regulations during food preparation processes.
- Developed recipes that highlighted local flavors and dining experiences at the restaurant.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Contributed to the successful execution of catered events from start to finish.
- Assisted with interviewing, hiring and training kitchen personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Cook Supervisor
Gyotaku
Honolulu, Hawaii
12.2002 - 05.2021
- Supervised kitchen staff to ensure efficient food preparation and service.
- Trained new cooks on recipes and kitchen procedures for consistent quality.
- Managed inventory levels to maintain adequate supplies for daily operations.
- Ensured compliance with health and safety regulations in food handling practices.
- Coordinated meal service during peak hours to streamline workflow efficiency.
- Collaborated with management to implement process improvements in kitchen operations.
- Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Solved customer complaints quickly and efficiently when necessary.
- Maintained accurate inventory records of all food items received and used in the kitchen.
- Monitored waste levels throughout shift hours to reduce spoilage costs.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
- Monitored inventory levels and placed orders for necessary supplies as needed.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Prepared workstations with ingredients and tools to increase efficiency.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw food preparation, production and presentation according to quality standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed food safety and sanitation protocols to reduce germ spread.
- Explained goals and expectations required of trainees.
Line Cook
brewmoon
Honolulu, Hawaii
11.1999 - 12.2002
- Prepared ingredients and meals according to restaurant recipes and standards.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with kitchen staff to ensure timely meal service and food quality.
- Adhered to food safety regulations during food handling and storage processes.
- Executed daily prep tasks efficiently to support smooth kitchen operations during service.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Stocked and restocked kitchen supplies as needed.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Set up and performed initial prep work for soups, sauces, and salads.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Inspected equipment for cleanliness prior to use every shift.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Adhered to sanitation policies at all times when handling food products.
- Made meals in accordance with company standards and requirements.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
Education
High School Diploma -
James Campbell High School
'Ewa Beach, HI06-1999
Skills
- Kitchen management
- Menu development
- Recipe creation
- Food safety compliance
- Staff training
- Inventory control
- Time management
Timeline
Sous Chef
pearl @ kalaoua
05.2022 - 07.2025
Cook Supervisor
Gyotaku
12.2002 - 05.2021
Line Cook
brewmoon
11.1999 - 12.2002
High School Diploma -
James Campbell High School